Well, despite following instructions and recipe, a congee is NOT what I made…but I tried..
According to Wikipedia a congee (British English: /ˈkɒndʒi/; or conjee) is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for the ill. Names for congee are as varied as the style of its preparation. Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
Well, disintegration is what I got! The recipe called for soaking the rice, then processing it to make it even smaller. Additionally, the squash has to be shredded. Then add to vegetable stock and cook, then cook some more…
The aforementioned gruel like consistency never materialized so I capitalized on the soupiness and made…soup! How original of me. The secret to its success was the addition of coconut milk, not the cocktail ingredient, but the dairy substitute.
The original recipe was in Cooking Light.